This Forever Oceans Kapachi Caprese Salad is ready in 15 minutes and uses some of my favorite Mediterranean flavors like heirloom tomatoes, mozzarella cheese, aged extra virgin olive oil, white balsamic vinegar and fresh basil. 


It’s full of fresh Italian inspired flavors, that not only tastes amazing, but looks beautiful when plated. Go on, give it a try tonight.


Forever Oceans Kanpachi Caprese Salad

Serves 4


For the Kanpachi:

1lb Forever Oceans Kanpachi filet, cut into even size strips (aim for 16 slices)

Salt to taste

Freshly ground black pepper to taste

2 tablespoons olive oil


Caprese Salad:

8 oz Mozzarella, cut into even sizes

8 oz heirloom tomatoes, cut into quarters 

½ cup aged extra virgin olive oil

2 tablespoons white balsamic vinegar

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ cup fresh basil leaves

1 teaspoon freshly chopped chive (optional)


How to make:


For the Kanpachi:

Lightly season each Kanpachi strip on both sides with salt and freshly ground black pepper. Place a frying pan over a medium to high heat on the stove, when hot add the oil, allow to warm through, then carefully add the Kanpachi one strip at a time. Cook for 1 to 2 minutes, then carefully turn over, continue to cook for a further 1 to 2 minutes, until cooked through, remove from the pan and keep warm.


For the Caprese Salad:

Take a large salad bowl and add the mozzarella and tomatoes. In a separate small bowl mix the olive oil, vinegar, salt and pepper. Then pour over the salad, toss lightly to combine. 


To serve. 

Place equal amounts of Caprese salad on four large plates or bowls, add the Kanpachi, then scatter over the basil leaves and chopped chives, and serve.

Original Recipe:

Mark Allison

Corporate Executive Chef

Forever Oceans

For some culinary inspiration and a FREE downloadable recipe book click the link below.

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